Tuesday, January 20, 2009

Soba Noodles with Seitan and Veggies

WE MOVED!! I'm cooking in my new kitchen now and I hope that means I'll be food blogging a lot more. This meal is a combination of many things that the boy and I enjoy. Strips of seitan, julienned veggies, and soba noodles in a creamy tahini-miso sauce.

I made the seitan yesterday - cutlets this time, baked in some broth in the oven at 350 for 50 minutes. And so, I mostly made this up as I went along, though the sauce is based on esme's sauce.

Soba Noodles with Seitan and Veggies

1 - 8 oz package of Soba Noodles
2 tbsp canola oil
2 cloves of garlic
1 red bell pepper
1/2 bunch kale
1/2 zucchini (I used half because I had it left over)
1/2 lbs snow peas
1 cup carrots
2 cups seitan

Sauce 2 cups veggie broth
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp nutritional yeast
2 tbsp miso (paste, not the instant powder)
2 tbsp tahini
1 tbsp cornstarch dissolved in a little cold water

1. Prepare the veggies and seitan by cutting them all into thin strips of about the same size. Chop the garlic, or grate or press it.

2. Prepare the soba noodles according to package directions.

3. In a large skillet or wok, heat 1 tbsp of oil over medium-high heat. Add the seitan and cook until lightly brown, then remove it from the pan and set aside.

4. Add the second tbsp of oil to the pan, still over medium-high heat, and add the red peppers. Sautee for about 3 minutes, then add the kale a handful at a time until it's all wilted down. Add a few tbsp of water if the pan is getting dry. Add the garlic, zucchini, peas, and carrots and stir fry for 3-5 minutes until the veggies are bright and tender-crisp.

5. While the noodles are draining, add all the sauce ingredients to the noodle pan and heat, stirring until smooth. Add the noodles, and stir to coat, then add the veggies and seitan. If the sauce is thick enough for you now, you can stop now. If not, add the cornstarch dissolved in water and cook for another minute or two until the sauce thickens up.

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